What’s a ‘good’ chocolate chip cookie to you? I believe the answer is different for everyone and really depends on what feels most nostalgic and familiar perhaps? *The* chocolate chip cookie for me is one that is chunky, crispy on the outside but chewy on the inside, with a good ratio of cookie:chocolate chips. These cookies were not exactly …
I was looking for another recipe to get rid of a bunch of sourdough discard and this popped up. I did a double take at the recipe list as I didn’t see flour, but then it all made sense since it uses sourdough discard (with a 100% hydration i.e. 1:1 flour:water). The husband dubs this …
Dorayaki is one of my favourite Japanese snacks! I first saw it on Doraemon shows and knew it as “Doraemon’s pancake”, I never actually knew it was a thing in real life (this was before I knew how to validate things on the internet alright haha) This is one thing I used to look out for …
I had some sourdough discard leftover from a recent feed and wanted to find a way to utilize them in a recipe that was easy and quick. Typically most Min Jiang Kueh recipes call for yeast but I didn’t have any on hand that day and just went ahead without it. I didn’t think it …
Pasar malams bring back very fond memories of living in Pasir Ris with my siblings. My elder sis used to take my brother and I to the night market near the MRT and we would stuff ourselves silly with the endless variety of food. One of my favourites is Muah Chee! I was always strangely, …
Kueh salat is a 2-layer kueh: fragrant coconut glutinous rice layer at the bottom with a pandan custard on top. The custard reminds me of kaya (similar ingredients!) and I love the texture of it. It looks complicated to make but breaking down the steps and with some tips it’s really simple to recreate and …
A variation of my burnt cheesecake, with the same burnt ooziness and creaminess but with a tinge of matcha bitterness.
Basque burnt cheesecake was something I made a lot during the height of COVID. It was so in trend that cream cheese was sold out islandwide at some point. I tweaked a lot of recipes and finally ended up with something I liked – Poor husband had to put up with a few bad ones …
One of my go-to spots in Tiong Bahru was Galicier Pastry. Their onde onde was my favourite – soft, chewy with bursts of sweet molten gula melaka, in an unfamiliar hue of orange. Unlike original onde onde that’s made with pandan juice and green, Galicier Pastry used sweet potato, which results in a beautiful, bright …
